Ingredients
– 1 tablespoon olive oil
– 1 onion (chopped)
– 3 cloves garlic (minced)
– 3 ½ cups milk
– 10.5 ounces can cream of chicken soup
– 8 ounces cream cheese (softened)
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 pound uncooked spaghetti
– 1 cup grated mozzarella cheese
– 1 cup grated cheddar cheese
– ¾ cup bacon (cooked and crumbled)
– 2 tablespoons fresh parsley
Instructions
1. Preheat oven to 375°F.
2. Cook the spaghetti al dente as directed on the package. Rinse and drain under cold water.
3. In a large pot over medium-high heat, add the olive oil. Once the oil is hot, add the onion and cook until softened. Add the garlic and continue cooking for 1 minute or until the garlic is fragrant.
4. Reduce heat, add the milk, cream cheese, cream of chicken soup, and spices. Cook until the cream cheese is fully melted.
5. Toss the spaghetti in the sauce to coat and place in a baking dish.
6. Top with grated cheese and bacon.
7. Cover with aluminum foil and place in the oven. Cook for 20 minutes.
8. Remove the foil and continue cooking for 10 minutes, placing under the broiler in the last 5 minutes. Check closely to ensure it doesn’t burn.
9. Remove from the oven, serve warm, and sprinkle with chopped parsley if desired.
Enjoy!
